Moussaka

1

Preheat oven to 400℉ and line a large baking sheet with parchment paper.

2

Soak sliced eggplant in cold water for 15 minutes. Drain, pat dry and then salt the slices with 1 tsp salt.

3

Place the eggplant slices on a baking sheet, brush with 1 Tbsp olive oil, then place in the oven to bake for 10 minutes.

4

Place potatoes on another baking sheet and brush with 1 Tbsp olive oil. Sprinkle with ½ tsp salt and bake for 10 minutes.

5

Heat 2 Tbsp olive oil in a saucepan over medium-low heat. Add onion and sauté for a couple of minutes.

6

Add the ground beef, the remaining salt, pepper and garlic. Cook for 7-8 minutes, breaking up the ground beef as you stir.

7

Stir in the passata then lower the heat. Simmer for about 20 minutes or until liquid has reduced.

8

Melt the butter in a saucepan over medium heat.

9

While whisking continuously, add in the flour. Mix well, until no clumps remain.

10

Pour in half the milk and continue to whisk. Pour in the other half and whisk until it begins to thicken, about 7 minutes.

11

Remove from the heat and whisk in one cup of grated parmesan.

12

Let the sauce cool before adding the eggs in. Whisk in beaten eggs until well combined. Cover with a lid until you’re ready to assemble.

13

For assembly: make sure oven is preheated to 400℉. Line the bottom of a 9x13 baking dish with a layer of potatoes, followed by a layer of eggplant. Spread a layer of meat sauce on top, then cover with another layer of eggplant. Use the back of a spoon to spread the bechamel sauce out in an even layer. Sprinkle the rest of the parmesan on top. Bake for 45-50 minutes, until golden brown.

14

Let cool for at least 20 minutes before cutting into it. Keeps up to 3 days in the fridge.

15

Note: In a more traditional moussaka, you would add cinnamon to the meat sauce. You can add nutmeg on top of the meat sauce when you layer or on top of the bechamel sauce.